Homemade Almond Milk: The Most Delicious Drink In The World

When I started my elimination diet, milk was on the to-go list. Dairy can be bad for a lot of people, for a lot of different reasons. Between hormone and sinus issues, I had to say "goodbye" to my beloved. I began trying all the nut milks at the store and none satisfied the texture and flavor craving I had for cow's milk. Not to mention, most store-bought nut milks have a mile long list of ingredients I can't pronounce... Making my own almond milk seemed expensive and time-consuming. But guess what, it's neither. And more importantly, it's SO DELICIOUS. For real, REALLY GOOD. I don't even miss regular milk anymore. I make this recipe once a week (if Blake doesn't drink it all sooner). It's a perfect replacement for all your milk needs: cereal, granola, cookie dipping, southern-style gravy, etc. It does spoil after about 5-7 days. I double the recipe below.

Add your soaked almonds, water, salt, and vanilla to a high powered mixer (I have a Vitamix, but Ninja's are great too). Blend on high for at least 2 minutes until it looks white and creamy.

Strain using a nut milk bag (Worth the investment!) or a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted.

Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.